We’re opening a new shop!

We’re delighted to announce that we’ll be opening our eighth butcher’s shop in London, later this year, in Wanstead High Street, North East London!!

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We’re taking over a shop on Clock House Parade after the previous butcher of 90 years closed. We’ll have to give the old place a little lick of paint before we open, but hopefully we’ll be open for business at the end of this summer. Something we’re very excited about is that along with a fresh coat of paint, the refurbishment will bring with it a vast seasonal shop window to display hanging joints, dry aged beef ribs and other impressive cuts throughout the year.

Tim Wilson, our  leader, chose to take on the shop after hearing the local butcher had been forced to close, leaving the area without an independent meat retailer. The area already has an independent bakery, grocer and fishmonger and when Tim saw the bustling high street and spoke to local residents and shop owners, he took the decision to open a Ginger Pig.

I started farming because I bought an old farm house which felt sad and empty without animals, so I ended up getting a few, which then became the start of the Ginger Pig. Similarly, Wanstead High Street feels incomplete without a butcher’s shop and I felt a sense of responsibility to restore what was suddenly missing in Wanstead. To have a fishmonger, grocer and bakery without a butcher seems bonkers. It’s very important to me that the presence of the local butcher in villages, towns and even cities is preserved and encouraged, so I’m very much looking forward to opening Ginger Pig Wanstead later this year.

TIM WILSON, OWNER AND FOUNDER, THE GINGER PIG

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Like all Ginger Pig shops, this new addition will concentrate on quality fresh meat from native breed animals reared naturally, slowly and from farms employing the highest welfare practices. It will also sell Ginger Pig’s signature sausage rolls, pates, ready made dishes such as lasagne, pies and homemade chutneys, preserves and jellies.

Keep an eye on our Twitter and Facebook pages and this blog for more updates on progress.